Salted Caramel-Macadamia Nut Gingerbread Brownies

Recently, the folks at Mauna Loa Macadamia Nuts invited me to participate in a recipe contest to create an original recipe using Mauna Loa’s new Dry Roasted Chopped Macadamia Nuts. The only rule was that macadamia nuts should be the hero ingredient, so I adapted one of my most popular brownie recipes to create a new version infused with gooey salted caramel and crunchy macadamia nut flavors.

Let me know what you think!

Salted Caramel-Macadamia Nut Gingerbread Brownies

Rating: 51

Cook Time: 20 minutes

Yield: 24 brownie bars

Salted Caramel-Macadamia Nut Gingerbread Brownies


1/4 cup butter
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup dark chocolate chunks
1/2 cup caramel baking chips
1 1/2 cups Mauna Loa dry roasted chopped macadamia nuts
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup molasses
1 1/2 teaspoons flaky sea salt


Preheat oven to 350 degrees F. Lightly grease bottom of a 13x9-inch baking pan with butter.

In a large mixing bowl, combine flour, sugar, cocoa powder, ginger, cinnamon, cloves and baking soda. Set aside.

Melt butter in a microwave-safe bowl. Add molasses and eggs to the melted butter. Add wet ingredients to the flour mixture and stir just until blended. Fold in the dark chocolate chunks, caramel baking chips and chopped macadamia nuts.

Spread the batter in the prepared baking pan. Lightly sprinkle the sea salt evenly over the batter. Bake for 20 minutes. The center should be slightly firm to the touch. Cool completely for about 1 hour before cutting into bars.


Holiday breakfast muffin idea: Spoon the batter into paper-lined muffin cups until about 2/3 full. Then bake at 325 degrees F for 20 minutes.

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